Simple sweet & sour slow-cooker red cabbage

Save hob space by using a slow cooker to braise red cabbage – take the lid off for the last 30 mins to reduce the juices for a lovely, sticky texture

  • Prep:5 mins
    Cook:4 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 90
  • fat 2g
  • saturates 1g
  • carbs 14g
  • sugars 0g
  • fibre 5g
  • protein 2g
  • salt 0.1g


  • 1 red cabbage (about 1kg), quartered and finely shredded
  • ½ tsp ground mixed spice
  • 50g light brown soft sugar
  • 75ml red wine vinegar
  • large knob of butter


  1. Heat the slow cooker to low. Tip in the cabbage, then scatter in the mixed spice, sugar and some salt and pepper. Pour in the vinegar, stir well, then dot over the butter. Put the lid on and cook for 3 hrs 30 mins until starting to soften

  2. Remove the lid and cook for another 30 mins until the cabbage is very tender and sticky, and the liquid has reduced. Taste for seasoning and serve. Once cool, will keep covered and chilled for up to three days, or frozen for up to two months. Reheat in the slow cooker or a pan over a medium heat until piping hot.

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